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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 medium onions |
1 garlic clove |
olive oil |
2 teaspoons chili powder |
1 teaspoon ground cumin (or crushed cumin seeds) |
salt, to taste |
pepper |
1 lb chuck, coarsely minced in food processer |
7 ounces sun-dried tomatoes packed in oil |
2 chipotle chiles in adobo (freeze the remaining chiles from the can) |
2 (14 ounce) cans diced tomatoes |
1/2 cinnamon stick |
0.5 (12 ounce) bottle beer (the darker the better) or 1 cup water |
1 (14 ounce) can red kidney beans, drained and rinsed |
1 (14 ounce) can black beans, drained and rinsed |
Directions:
1. preheat the oven to 300 degrees F (or use slow cooker).
2. Chop up the onions and garlic in the food processor and fry in some olive oil until softened.
3. Add the chili powder and cumin and a salt and pepper to taste.
4. Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
5. (if using slow cooker, transfer at this point).
6. Place the sun-dried tomatoes and chipotle chilis in the processor with the oil and blend to form a paste.
7. Add these to the beef with the tomatoes, cinnamon stick, and beer (or water). Season a little more, if need be.
8. Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. (if using slowcooker, cook on low for 4-6 hours or high for 1 1/2 hours).
9. Add the beans 30 minutes before the end of cooking time.
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